These Chocolate Shortbread Cookies have it all: a crisp exterior, a melt-in-your-mouth texture, and a buttery double chocolate finish. Plus, they hold their shape well (no spreading here!), so you can cut them out into any shape for festive cookies on any holiday.
Made with just 5 common ingredients that you probably already have on hand, you can whip up chocolate shortbread in just over an hour (which includes 40 minutes chill time). These chocolate cookies are perfect to add to your holiday dessert spread.
Why You'll Love these Chocolate Shortbread Cookies
- Made with real chocolate. No artificial ingredients here! This chocolate shortbread recipe calls for real chocolate drizzled on top, as well as cocoa powder in the dough, making these double-chocolate cookies the perfect treat for chocolate lovers.
- They're easy to make. Chocolate shortbread cookies only require five ingredients (or 6 if you decide to drizzle chocolate on top). And although this recipe technically takes over an hour to make, 40 minutes of that is for the dough to chill in the fridge.
- The melt-in-your-mouth texture. As soon as you bite into one of these cut out shortbread cookies, they give the perfect crumble before nearly melting in your mouth.
- They adapt to any shape. We used our chocolate shortbread dough to make cut out cookies with our favorite cookie cutters, but you can use this chocolate dough for slice and bake style cookies too.
- They make great holiday treats. Shortbread is a classic holiday cookie, and the chocolatey twist on this traditional recipe makes them absolutely irresistible. They are perfect for a holiday cookie box.
Ingredient Notes
To make these cut out Chocolate Shortbread Cookies, you will need the following ingredients (full measurements in recipe card below):
- flour - you can also try using a measure-for-measure gluten- free flour to make these cookies more allergen-friendly.
- cocoa powder - the type of cocoa powder you use can make a difference in the way your chocolate cookies taste. Try a Dutch process cocoa powder for the richest flavor.
- salt
- unsalted butter - using unsalted butter gives you the most control over the flavor of the cookies and prevents them from becoming too salty. If you only have salted butter on hand, you'll have to omit the salt in this recipe. It's also important to make sure the butter comes up to room temperature to get the right texture for the cookie dough - too cold and it won't cream, too warm and it won't hold shape.
- confectioners' sugar - confectioners' sugar (or powdered sugar) is what makes the shortbread perfectly light and sweet, with a melt-in-your-mouth texture. Using granulated sugar would change the texture of the dough, so I recommend sticking with a finely-ground sugar.
- semi-sweet chocolate - optional, for drizzling on top.
Baking Tools and Equipment
You will also need the following kitchen tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- rolling pin
- 3-inch cookie cutters
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best Chocolate Shortbread Cookies
- Combine dry ingredients. In a medium mixing bowl, whisk together flour, cocoa powder, and salt. Set aside.
Combine dry ingredients. Whisk together.
- Cream butter and sugar. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add dry ingredients. Add the dry ingredients and beat on medium-low speed until the just combined, about 30 seconds. The dough will be soft and slightly sticky but you should be able to easily shape the dough into a ball using your hands.
Cream butter and sugar. Add dry ingredients. Combine.
- Chill. Use your hands to shape the dough into a disc and wrap it tightly in plastic cling wrap. Chill until firm, at least 30 minutes to an hour.
- Roll out dough. Remove the dough from refrigerator and transfer to a lightly floured surface. Use a rolling pin to roll the dough out until it is ¼-inch thick.
- Cut out cookies. Use Christmas cookie cutters (or other cookie cutters) to cut out different the cookies. Line a large cookie sheet lined with a silicone baking mat or parchment paper. Transfer the cookies to the lined cookie sheet, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.
- Chill again. Preheat the oven to 350 F. While the oven is preheating, transfer the cookie sheet into the refrigerator to chill (about 10 minutes).
- Bake. Bake cookies for 10-12 minutes. Leave the on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.
- Melt chocolate chocolate. Once cool, melt the chocolate in a double broiler or in the microwave in 30 second intervals, stirring between each interval.
How to Melt Chocolate
You can melt the chocolate either on the stove or in the microwave.
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- Drizzle chocolate. Add a drizzle of chocolate over the cookies. Allow the chocolate to set, then serve.
Chocolate Shortbread Variations
We love making cut out chocolate shortbread cookies, but there are so many ways that you can customize these cookies:
- Add royal icing. Decorate the cut out cookies with our meringue based sugar icing. Find the recipe on our Sugar Cookies with Royal Icing recipe.
- Dip in chocolate. We drizzled chocolate over our cookies, but you can easily dip the entire cookie in chocolate or dip it halfway in.
- Add nuts. Add ½ cup of of your favorite chopped nuts into the cookie batter when you add in the flour. You can also sprinkle chopped nuts over melted chocolate that is drizzled on top or dipped over the cookies.
- Add chocolate chips. You can also add ½ cup of chocolate chops into the dough when you add in the flour.
- Make slice and bake cookies. Instead of shaping the dough into a disc, divide the dough in half and shape it into 2 logs, measuring 2-inches in diameter. Then, wrap in plastic wrap and chill. Once chilled, use a knife to slice the cookies. See our Pecan Sandies for tips on slice and bake cookies.
Storing and Freezing Instructions
How to Store
How to Freeze
Once cooled, arrange the cookies in a single layers in an airtight container, layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
How to Store and Freeze Cookie Dough
Store chocolate shortbread cookie dough once shaped into a disc and wrapped tightly with cling wrap for up to 3 days in the refrigerator before baking. You can also transfer the wrapped dough to an airtight container or freezer bag and freeze for up to 3 months. To use, allow the dough to thaw in the refrigerator overnight or on the kitchen counter for 30 minutes to one hour so that it becomes soft enough to roll out.
Recipe Tips and Tricks
- Don't skip the chill. Chilling the dough before cooking is essential to making cut out chocolate shortbread that doesn't spread. Make sure the dough gets at least 30 minutes in the fridge before you slice or cut them and bake them. You can even chill the dough overnight for the next day (or two).
- Cut up your butter to get it to room temperature faster. Butter not warming up as quickly as you'd like? Cut it up into slices or cubes and set it out! It will save you a few minutes and you can get to soft, warm buttery chocolate shortbread cookies faster.
- Upgrade your shortbread cookies. Though these chocolate shortbread cookies are awesome on their own, a little experimentation certainly can't hurt. Many people like to dip their shortbread in white or dark chocolate, add sprinkles, or ice them with your favorite homemade or store bought icing.
More Shortbread Recipes
- 50 Best Cookie Recipes
- Cut Out Shortbread Cookies
- Cranberry Orange Shortbread
- Pecan Sandies
- Christmas Shortbread Cookie Bites
- Chocolate-Dipped Shortbread Cookies
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Recipe
Chocolate Shortbread Cookies
- Total Time: 1 hour 20 minutes
- Yield: 24-28 cookies
- Diet: Vegetarian
Description
These Chocolate Shortbread Cookies have it all: a crisp exterior, a melt-in-your-mouth texture, and a buttery double chocolate finish. Easy to make too.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup cocoa powder, unsweetened
- ¼ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- ¾ cup confectioners' sugar
- 4 ounces semi-sweet chocolate, chopped (optional, for drizzling on top)
Instructions
Make the shortbread cookies:
- In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
- Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Gradually add the dry ingredients and beat on low speed until just combined, about 30 seconds. The dough will be soft and slightly sticky but you should be able to easily shape the dough into a ball using your hands.
- Use your hands to shape the dough into a disc and wrap it tightly in plastic cling wrap. Chill until firm, at least 30 minutes to an hour.
- Line a large cookie sheet lined with a silicone baking mat or parchment paper. Set aside.
- Remove the dough from refrigerator and transfer to a lightly floured surface. Use a rolling pin to roll the dough out until it is ¼-inch thick. Use Christmas cookie cutters (or other cookie cutters) to cut out different the cookies.
- Transfer the cookies to the lined cookie sheet, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.
- Preheat the oven to 350 F. While the oven is preheating, transfer the cookie sheet into the refrigerator to chill (about 10 minutes).
- Bake cookies for 10-12 minutes. Leave the on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.
Drizzle chocolate (optional):
- Once the cookies have cooled, melt the chocolate in a double broiler on the stove or in the microwave.
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- Add a drizzle of chocolate over the cookies. Allow the chocolate to set, and serve.
Notes
How to store: Once cooled, store chocolate shortbread cookies in an airtight container at room temperature for up to 4 days. If drizzling or dipping in chocolate, allow the chocolate to fully set before stacking and storing.
How to freeze: Once cooled, arrange the cookies in a single layers in an airtight container, layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
How to store and freeze cookie dough: Store chocolate shortbread cookie dough once shaped into a disc and wrapped tightly with cling wrap for up to 3 days in the refrigerator before baking. You can also transfer the wrapped dough to an airtight container or freezer bag and freeze for up to 3 months. To use, allow the dough to thaw in the refrigerator overnight or on the kitchen counter for 30 minutes to one hour so that it becomes soft enough to roll out.
- Prep Time: 30 minutes
- Chill Time: 40 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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